{"id":40265,"date":"2024-10-24T20:00:25","date_gmt":"2024-10-24T20:00:25","guid":{"rendered":"https:\/\/castey.com\/?p=40265"},"modified":"2025-04-07T14:51:16","modified_gmt":"2025-04-07T14:51:16","slug":"receta-patatas-riojana-el-guiso-tradicional","status":"publish","type":"post","link":"https:\/\/castey.com\/en\/receta-patatas-riojana-el-guiso-tradicional\/","title":{"rendered":"Riojan-style potatoes recipe: the traditional stew you can&#039;t miss"},"content":{"rendered":"<p><strong>Potatoes Riojan style<\/strong> They are one of the most representative recipes of Spanish cuisine, especially in the region of La Rioja, where grape pickers and field workers enjoyed this comforting stew. This dish of humble origin, which combines potatoes with chorizo and choricero peppers, is ideal for cold winter days, although it is perfect to enjoy at any time of the year.<\/p>\n<p>One of the secrets to achieving perfect patatas a la riojana is to \u201ccrush\u201d the potatoes when cutting them. This method allows them to release starch, which naturally thickens the sauce, giving it a <strong>richer, creamier texture.<\/strong><\/p>\n<p>To make it easier to prepare this delicious stew and save time in the kitchen, we recommend using <a href=\"https:\/\/castey.com\/en\/product-category\/ollas\/\"><strong>a pressure cooker.<\/strong><\/a> This utensil not only speeds up the cooking process, but also helps preserve all the flavors and nutrients of the ingredients. Below, we explain <strong>How to prepare this dish using a pressure cooker<\/strong>, so you can enjoy its traditional flavor in less time.<\/p>\n\t\n    <div class=\"row\">\n    <div class=\"large-12 col\">\n      <h3 class=\"section-title\"><span>Red Stainless Steel Pressure Cooker<\/span><\/h3>\n    <\/div>\n  <\/div>\n  \n    <div class=\"row large-columns-4 medium-columns-3 small-columns-2 row-small slider row-slider slider-nav-reveal slider-nav-push\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: false, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  <\/div>\n<h2>Ingredients, for 4 people<\/h2>\n<table>\n<tbody>\n<tr>\n<td><input id=\"ingrediente1\" type=\"checkbox\" \/><label for=\"ingrediente1\">3 potatoes<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente2\" type=\"checkbox\" \/><label for=\"ingrediente2\">200 g fresh chorizo<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente3\" type=\"checkbox\" \/><label for=\"ingrediente3\">1 onion<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente4\" type=\"checkbox\" \/><label for=\"ingrediente4\">2 cloves of garlic<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente5\" type=\"checkbox\" \/><label for=\"ingrediente5\">Extra virgin olive oil<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Salt<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">1 bay leaf<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">1 chilli<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Paprika<\/label><\/td>\n<\/tr>\n<tr>\n<td><input id=\"ingrediente6\" type=\"checkbox\" \/><label for=\"ingrediente6\">Parsley<\/label><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Before starting with the Riojan potatoes<\/h2>\n<p>The combination of ingredients in potatoes a la riojana is simple but foolproof: <strong>potatoes, chorizo, onion and choricero peppers<\/strong>, all cooked in a base of water and extra virgin olive oil. Although each home has its own version, there are certain elements that cannot be missing to achieve the authentic flavour of this traditional dish.<\/p>\n<p>If you want to give this recipe a more daring touch, you can add spicy paprika. <strong><a href=\"https:\/\/www.comarcadelavera.com\/\" target=\"_blank\" rel=\"noopener\">from the Vera<\/a><\/strong>, which balances perfectly with a good Rioja wine. This spicy touch enhances the flavor and makes it a<strong> more intense culinary experience.<\/strong><\/p>\n<p>The most important thing in al <strong>recipe for potatoes riojan style<\/strong> It is the texture of the broth. It should be thick and creamy, with the potatoes cooked to the point of almost falling apart, but not completely breaking down. Although it is not a particularly attractive dish, its flavour is incomparable.<\/p>\n<p>If you prefer a softer texture, you can even lightly mash the potatoes with a fork, as many do, to get an even nicer consistency. Here&#039;s how to prepare this <strong>delicious stew made quickly and easily.<\/strong><\/p>\n<h2>The 4 tips that will make the difference<\/h2>\n<p>As with any traditional recipe, potatoes a la riojana are cooked in a different way in every home. Of course, there is no official or perfect recipe, but we have tried to summarise some general recommendations that will be very useful for those who are new to cooking.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/1652\/1652177.png\" alt=\"Icono\" \/><br \/>\n<strong><span class=\"text\">Young and peeled potatoes<\/span><\/strong><\/div>\n<p>It is essential to use <strong>tender potatoes<\/strong>, which do not require excessive cooking, and break them into pieces so that the smaller ones fall apart and add thickness to the dish.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/8503\/8503864.png\" alt=\"Icono\" \/><br \/>\n<strong><span class=\"text\">Without overdoing it with oil<\/span><\/strong><\/div>\n<p>Of course, we will always use extra virgin olive oil. It is not necessary to overuse it, because chorizo also releases fat. Just enough to cover the bottom of the pan is enough, never more than half a yolk of oil, according to the measurements of the <a href=\"https:\/\/www.enascuas97.com\/\" target=\"_blank\" rel=\"noopener\"><strong>On Tent.<\/strong><\/a><\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/7792\/7792920.png\" alt=\"Icono\" \/><br \/>\n<strong><span class=\"text\">Pepper, it is never too much<\/span><\/strong><\/div>\n<p>With the <strong>choricero pepper<\/strong> It is almost impossible to overcook this recipe. It is recommended to remove the meat once cooked and add it back without the skin.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/11830\/11830073.png\" alt=\"Icono\" \/><strong><span class=\"text\">Strong fire<\/span><\/strong><\/div>\n<p>Once the cold water has been added and it covers the potatoes, the heat has to be on high for about <strong>25 minutes<\/strong>, and with the pot uncovered.<\/p>\n<div class=\"icon-text-container\"><img decoding=\"async\" class=\"icon\" src=\"https:\/\/cdn-icons-png.flaticon.com\/128\/4388\/4388158.png\" alt=\"Icono\" \/><strong><span class=\"text\">Just rest<\/span><\/strong><\/div>\n<p><strong>With 10 minutes<\/strong> It&#039;s enough to avoid burning your tongue, Riojan-style potatoes taste better when freshly made.<\/p>\n<h2 class=\"asset-recipe-section-title\">How to make potatoes Rioja style<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-40271\" src=\"https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1.jpg\" alt=\"receta patatas a la riojana \" width=\"960\" height=\"540\" srcset=\"https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1.jpg 960w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-900x506.jpg 900w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-711x400.jpg 711w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-768x432.jpg 768w, https:\/\/castey.com\/wp-content\/uploads\/2024\/10\/receta-patatas-a-la-riojana-1-18x10.jpg 18w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><strong style=\"font-size: 30px;\">1.<\/strong> Saut\u00e9 the basic ingredients<\/p>\n<p>In the pressure cooker, <strong>add a little extra virgin olive oil<\/strong> and heat over medium heat. Add the finely chopped onion and the halved pepper and fry until golden. Then add the skinless chorizo, cut into slices, and lightly saut\u00e9 to release its flavour.<\/p>\n<p><strong style=\"font-size: 30px;\">2.<\/strong> Add the potatoes<\/p>\n<p>Add the previously peeled, washed and \u201csliced\u201d potatoes into regular-sized pieces. <strong>Remove the assembly<\/strong> so that the potatoes are well impregnated with the flavours. Then, sprinkle with sweet paprika (and, if you prefer, a part of hot paprika) and let it cook briefly, making sure it does not burn.<\/p>\n<p><strong style=\"font-size: 30px;\">3.<\/strong> Add the choricero peppers and water<\/p>\n<p>Add the opened and cleaned choricero peppers and cover all the ingredients with water. Close the pressure cooker and bring the mixture to a boil. Once it reaches pressure, reduce the heat and <strong>cook for about 10-15 minutes<\/strong>, which will allow the potatoes to absorb all the flavors of the chorizo and spices.<\/p>\n<p><strong style=\"font-size: 30px;\">4.<\/strong> Slow cooking and flavor adjustment<\/p>\n<p>Once the cooking time has elapsed, remove the pot from the heat and allow the pressure to release naturally. Open the lid <a href=\"https:\/\/castey.com\/en\/product-category\/ollas\/\"><strong>pressure cooker<\/strong><\/a>, and when the potatoes are almost cooked, <strong>add salt to taste.<\/strong> Taste the broth and adjust the salt if necessary.<\/p>\n<p><strong style=\"font-size: 30px;\">5.<\/strong> Thicken the broth (optional)<\/p>\n<p>If you wish <strong>an even thicker broth<\/strong>, you can lightly mash some potatoes with a fork along with some of the stew liquid, and then <strong>Add them back to the pressure cooker<\/strong>This will improve the texture and give the dish a creamier consistency.<\/p>","protected":false},"excerpt":{"rendered":"<p>Las patatas a la riojana son una de las recetas m\u00e1s representativas de la cocina espa\u00f1ola, especialmente en la regi\u00f3n de La Rioja, donde los vendimiadores y trabajadores del campo disfrutaban de este reconfortante guiso. Este plato de origen humilde, que combina patatas con chorizo y pimientos choriceros, es ideal para los d\u00edas fr\u00edos de [&#8230;]\n","protected":false},"author":1750,"featured_media":40270,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[],"class_list":["post-40265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta de patatas a la riojana: un guiso tradicional - Castey<\/title>\n<meta name=\"description\" content=\"Descubre c\u00f3mo preparar una deliciosa receta de patatas a la riojana con olla a presi\u00f3n. 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